One-Pan Mongolian Beef Noodles with broccoli

5 from 4 votes

One-Pan Mongolian Beef Noodles with broccoli

Recipe video above. Here's the newest version of the much-loved One Pan Asian Beef Noodles (2019!). The noodles cook right in the sauce - no separate boiling - so they soak up the tasty flavour of the sauce while their starch thickens the sauce so it coats everything beautifully.

Today's version uses the sauce from everybody's favourite Mongolian Lamb, plus plenty of broccoli for a complete dinner. No need to fear precision with this recipe - those noodle cakes are indestructible!

Course: Mains

Cuisine: Asian

Keyword: beef ramen noodles, easy noodle recipe, one pan noodle recipe

Servings:

Calories: 451cal

Author: Nagi

Ingredients

4 instant noodle cakes , ~70g/2.5oz each (aka 2 minute noodles, instant ramen noodles), UNCOOKED, (Note 1)

Mongolian Beef Sauce:

2 tbsp dark soy sauce (Note 2)
3 tbsp hoisin sauce
2 tbsp Mirin , or Chinese cooking wine + 2 tsp sugar (Note 3)
1/4 tsp Chinese Five Spice Powder (not critical if you don't have)
2 tsp sesame oil

For cooking:

2 tbsp oil - anything plain flavoured (eg canola, vegetable, peanut)
2 garlic cloves , finely minced
1 onion , halved then sliced
500g/ 1 lb beef mince (ground beef)
5 cups broccoli florets, cut small (not too big else they get in the way and won't cook through)
2 1/4 cups water

Cups - Metric

Instructions

ABBREVIATED RECIPE

Mix sauce ingredients in a bowl. Heat oil on high heat in a large deep pan. Cook onion and garlic 30 sec, then cook beef. Stir in sauce, then stir in broccoli. Add water, bring to simmer, break noodles cakes in half and squidgy in. Leave 30 sec, turn, leave 30 sec, then toss 2 - 3 minutes until noodles are soft and all sauce is absorbed. Serve!

FULL RECIPE

Sauce - Mix the ingredients in a small bowl.
Cook beef - Heat the oil in a large, deep 30cm / 12" pan over high heat (or use a large pot). Add the garlic and onion, cook for 30 seconds. Add the beef and cook, breaking it up as you go, until you no longer see red. Add the sauce and cook until the sauce has coated all the beef well.
Add the broccoli and stir it through to coat I sauce.
Noodles - Add the water. When it starts bubbling, push the noodles in (break in half along direction of noodles so they fit more easily). Leave for 30 seconds, then turn the noodles. Leave another 30 seconds, then start tossing the noodles with two spatulas or tongs until the noodles are softened and there's no sauce left in the pan (2 - 3 minutes). If the noodles need a little longer, just add a bit more water.
Serve - Divide between bowls and enjoy! A drizzle of sriracha for some heat wouldn't go astray here. :)

Notes

1. Instant noodle cakes - Also known as "2 minute noodles", and ramen noodle cakes (common in the US). I buy plain in sleeves of 10, if yours comes with the seasoning packet, discard it, we only need the noodles,

2. Dark soy sauce - can substitute with light soy, all-purpose soy sauce, or tamari. However, the beef and noodles won't be stained the mahogany colour you see in the pictures and will have slightly less soy flavour.

3. Mirin - Sweet Japanese cooking rice wine that adds depth of flavour in an otherwise simple sauce! Sold at regular grocery stores these days. For alcohol free, replace half the water with chicken stock to make up for some of the lost flavour.

Nutrition